Homemade Marinara Sauce doesn’t get any easier! This requires just a handful of ingredients – tomatoes, onion, garlic, oregano, and basil, and a quick 20-minute simmer for a memorable Italian Marinara.
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Marinara Sauce Recipe
Everyone needs a great pasta sauce in their recipe collection, and this one is a keeper. It is a simple tomato-based sauce made with onions, garlic, and herbs. It originated in Italy and is used in many Italian-American dishes like Chicken Parmesan, Spaghetti and Meatballs, or Baked Ziti.
Once you try this, you’ll ditch the canned marinara sauce – it’s fresher, more flavorful, doesn’t have hidden preservatives, excess sugar or salt, etc, and you can customize it. I use this homemade marinara sauce to elevate any recipe that calls for Marinara Sauce.
Marinara Sauce Video Tutorial
I hope this Marinara recipe becomes a new favorite go-to recipe for you.
Helpful Reader Review
“I love that this marinara recipe was so quick to make! It was easy, too. It’s absolutely delicious!! One of the best I’ve ever had, and I cook often.” – Shalay ★★★★★
Ingredients for Homemade Marinara Sauce
The ingredients are pantry staples like canned tomatoes that we always keep on hand, so it’s easy to whip up. Since the ingredient list is very short, make sure to source the best quality ingredients you can find.
- Olive Oil – Use a good quality extra virgin olive oil for extra flavor
- Onions and Garlic – aromatics that add sweetness and depth of flavor
- Crushed Tomatoes – “San Marzano Tomatoes.” San Marzano is an Italian variety of plum tomatoes and the gold standard of Italian Marinara. They are known for their sweet flavor and low acidity for a more authentic marinara sauce.
- Simple Seasonings – I used dried oregano because I always keep that on hand, but you can use fresh oregano. To substitute fresh oregano, add 1 1/2 tsp or 3 times the amount of dried oregano. You’ll also need salt and pepper to round out the flavors.
- Fresh Herbs – you can use either chopped fresh basil or parsley, depending on what you have on hand. they both add vibrant Italian flavors when stirred in at the very end.
Substitutions & Variations
- Heat – add a pinch of red pepper flakes when adding dried herbs.
- Tomato Paste – add 2 tsp tomato paste before adding crushed tomatoes to add depth of flavor.
- Parmesan Rind – if you have a rind on hand, simmer it in the sauce for extra richness then remove before serving.
- Italian Seasoning – swap dried oregano with Italian seasoning for a more complex flavor.
- Tomatoes – if you don’t have crushed tomatoes, you can use whole peeled San Marzano canned tomatoes and crush by hand or use fire roasted canned tomatoes for a smoky flavor profile.
- To Balance Acidity – some canned tomatoes can be more acidic. You can simmer with a peeled carrot or add a bit of sugar (start with 1/2 tsp) to balance the acidity.
Can I Substitute Fresh Tomatoes?
Fresh tomatoes would essentially have to be turned into crushed tomatoes with the added steps of blanching and peeling the tomatoes then simmering them down to the correct consistency which will really increase the time for making homemade marinara.
If you’re looking for a marinara sauce with fresh tomatoes, make sure to check out our Mushroom Mariana Sauce.
How to Make Marinara Sauce
A saucepan and spatula are all you need to make a homemade marinara sauce that tastes better than any canned version. Watch the Video Tutorial below, and you will memorize this recipe in no time.
- Place a medium saucepan over medium heat and add 2 Tbsp olive oil. Add diced onion and saute until soft (5 minutes), then stir in garlic for 1 minute until fragrant.
- Add crushed tomatoes, oregano, salt, and pepper. Simmer partially covered for 15 minutes.
- Stir in chopped fresh basil and remove from heat.
Pro Tip: Use Non-Reactive Cookware
When making marinara sauce, always use a non-reactive saucepan such as stainless steel, enameled cast iron or a ceramic-coated pot. Avoid aluminum or uncoated cast iron which can react with the acidity of tomatoes to create a metallic taste and even discolor your sauce.
Is Marinara Sauce the Same as Pasta Sauce?
They are similar and sometimes used interchangeably in recipes, but they do have some big differences in ingredients and cooking times.
- Marinara sauce – cooks quickly in under 30 minutes with lighter and fresher flavors and a shorter list of ingredients like tomatoes, garlic, onion, herbs, and olive oil.
- Pasta Sauce (Italian tomato sauce) – is slowly simmered for 1 to 4 hours. Includes more aromatics like carrots and celery as well as wine, broth, and sometimes meat as with Bolognese Sauce.
Storing Homemade Marinara
- To Refrigerate: Once your marinara has cooled completely to room temperature, transfer it to an airtight container or glass jar with a lid and refrigerate for up to 5 days.
- Freezing: Add cooled marinara sauce to freezer-safe ziptop bags or containers, remove excess air, and leave a little room for expansion, then freeze flat for up to 3 months.
- To Reheat: Thaw frozen sauce in the refrigerator, or you can quick-thaw zip-top bags in a bowl of warm water for 15-20 minutes. Reheat over low heat on the stovetop in a non-reactive pan. Add a splash of water if it gets too thick.
How to Use Marinara Sauce
This recipe is so versatile. Use it for any recipe that calls for Marinara Sauce, from tossing with homemade pasta to casseroles or even instead of pizza sauce on my favorite Overnight Pizza Dough or as a dipping sauce for Stromboli. Here are my favorite ways to use homemade marinara:
- Stuffed Chicken Parmesan
- Lasagna
- Eggplant Parmesan
- Juicy Meatball Recipe
- Spaghetti Meat Sauce
- Meatballs Parmesan
- Lasagna Roll-Ups
- Manicotti
- Zucchini Lasagna
Homemade Marinara Sauce
Ingredients
- 2 Tbsp extra virgin olive oil
- 1/2 medium yellow onion, 1/2 cup chopped
- 3 garlic cloves, finely minced
- 28 oz crushed tomatoes
- 1/2 tsp dried oregano
- 1/2 tsp sea salt
- 1/4 tsp black pepper, freshly ground
- 1 Tbsp fresh basil, or parsley, finely minced, plus more to garnish
Instructions
- Place a medium saucepan over medium heat and add 2 Tbsp olive oil. Once the oil is hot, add 1/2 cup chopped onion stirring often until soft and golden (about 5 min). Add minced garlic and stir 1 min, or until fragrant.
- Stir in 28 oz crushed tomatoes, 1/2 tsp oregano, 1/2 tsp salt and 1/4 tsp pepper. Bring to a light boil then reduce heat and simmer partially covered for 15 minutes.
- Finally, stir in 1 Tbsp chopped fresh basil then turn off the heat.
Notes
Nutrition Per Serving
Filed Under
Delicious! I needed to make a quick marinara for my son’s mozzarella sticks that were already in the oven. This recipe was perfect for simplicity and was delicious. I’m going to freeze the leftovers. Thank you!
This is just what I was looking for – a simple, delicious marinara. Thank you!
Your my go to recipe source. Awesome and easy to follow instructions! Wondering if I have met the minimum yet?
Would I use this base amount for your lasagna recipe ? Or would I need to double or triple to have enough sauce for the lasagna?
The marinara sauce has 3 cups serving size and the lasagna recipe requires 3 cups of marina sauce too so it’s just right.
I want to triple the sauce but I dont know if I should triple the spices.
Hi Betty! Yes, if you triple the recipe, triple all of the ingredients.
Quick and simple when you don’t have fresh roma tomatoes
I like your recipes
Thank you, Diane!
I still don’t see the video link for your marinara sauce. I looked under the first picture under ingredients and saw no link.
Hi Joanne, do you possible have a video or add blocker enabled? You should see the section titled “What is Marinara Sauce?” Followed by the title: “Ingredients for Marinara Sauce:” and the video is right below that. The video may plan an add at first for a few seconds. You can also find it on my Youtube channel.
I like to add a little sugar to it to take the tartness out of the tomatoes.
The sauce was very tasty. It was my first time making homemade sauce, and I appreciated the ease of preparation and clear instructions. I used it for jumbo baked stuffed shells. However, it looked more like 2 cups of sauce, and not three, and I used a 28 oz. can of San Marzano crushed tomatoes. At best, I used a cup of sauce for the shells. To be fair, I didn’t actually measure the quantity of sauce I cooked. I did have some leftover. Next time, I will measure it. 🙂
Sounds good! I’m happy to know that your first time trying this recipe was a huge success!
I don’t have fresh basil. How much dried would you recommend? Tia
Hi Jessica! A general rule of thumb for the dried-to-fresh herb ratio: Use one-third the amount of dried herb for the fresh herb called for in the recipe.
This is a great, easy, QUICK marinara! Thanks for the recipe!
You’re very welcome!
This quick & easy recipe is my GO TO!! make with turkey meatballs & voila!! dinner is served!
Sounds really good, but I scrolled through 3 X and still could not find the video.
Hi Kathy, It’s right after the first recipe photo under the Ingredients for Marinara Sauce section. I hope this helps.
Fantastic! My daughter coming to visit and hinted at Chicken Parm. Instead of taking out to a restaurant, I will use your wonderful recipe!!!!!
Thank you Natasha! This the BESTT I have tasted and it will be my GO TO from now on!!!
That’s wonderful, Gabby! I’m so glad you loved it.
If you don’t have 28 oz crushed tomatoes, only aboutc15 oz. Can you add like tomato paste or sauce
Hi JD, that will likely alter it a bit, but I imagine it may work. If you experiment, let me know how you liked the recipe.
I just used 2 cans of the 15 since it’s only 2oz more and the sauce turned out just fine!
Hi, If I don’t have the fresh basil or parsley will it still taste good?
Hi Heather. Yes, you can make this with dried herbs too, although, fresh just provides such a great flavor. A general rule of thumb is to use one-third the amount of dried herb for the fresh herb called for in the recipe. I hope you love this marinara sauce!
The absolute most delicious pasta sauce I’ve ever had. I added herbs and spices but wow. The left overs were even yummier. Don’t even want to go back to the jar! I will absolutely be doing this again.
That’s wonderful, Christiana! I’m so glad you enjoyed it. We love making this.
You have some of the best and easiest recipes. I love them. You were doing one I was watching about in cheese sticks . I was called away and didn’t get it. Can you get it again. I love moz cheese sticks. Thanks
Hi Linda! You can use the search bar at the very top of the page to look up any recipe, like my Mozzarella Cheese Sticks recipe here.
I keep trying to post a comment but it says I have a duplicate comment. I do not. so trying again…
can I make the marinara sauce a day ahead? Should I add the fresh basil in if making it ahead?
Hi Susan! Yes. To Store Homemade Marinara Sauce: transfer to a sealed jar or Tupperware container and refrigerate for up to 4 days or freeze for up to 3 months. You can add the basil when you initially make the sauce or add it fresh when you reheat the sauce.
can I make the marinara sauce a day ahead? Should I add the fresh basil in if making it ahead?
Hi Susan! Yes. To Store Homemade Marinara Sauce: transfer to a sealed jar or Tupperware container and refrigerate for up to 4 days or freeze for up to 3 months. You can add the basil when you initially make the sauce or add it fresh when you reheat the sauce.